Caribou & Root Vegetable Stew

INGREDIENTS

• Caribou stew meat (about 2lbs and 1" cubed) - season with salt & pepper to taste
• 1 large onion diced
• 4 stalks of celery
• Minced garlic (1.5 heaping Tbsp of minced garlic in a jar - more or less based upon taste)
• Olive oil
• 1/4 cup plus approximately 1/8 cup of flour
• 2 cups low sodium beef broth
• 1 cup dry red wine
• 1 can diced tomatoes including juice
• 3 Bay Leaves
• Approximately 3/4 tsp crushed dried rosemary leaves
• Approximately 1 tsp dry thyme
• 1/2 to 1tsp crushed red pepper
• 1 Rutabaga peeled and diced 1/2" by 1/2" 
• 3 parsnips peeled and diced 1/2" by 1/2" 
• 3 small russet potatoes peeled and diced 1/2" by 1/2" (approximately 3/4 to 1lb)
• 4 carrots peeled and diced 1/2" by 1/2" 

DIRECTIONS

Preheat oven to 350 degrees farenheit

Heat a dutch oven on the stove and put in approximately 1 to 2 Tbsp olive oil. Brown the caribou in batches and remove when browned. Add a bit more olive oil if necessary and saute the onions and celery. When the onion is translucent add the garlic and saute for another minute then add the flour. Cook the flour (stirring constantly) until lightly browned (approximately 2 or 3 minutes). Deglaze the pan with the beef broth (add slowly and mix thoroughly until the flour makes a smooth paste). Once the flour is thoroughly mixed in return the caribou to the pan and add the remaining beef broth, wine, diced tomatoes, bay leaves, rosemary, thyme, and crushed red pepper. Stir thoroughly, cover and place in oven for approximately 2 hours. Check once or twice to stir and add more liquid if necessary. After 2 hours add the diced root vegetables, cover and cook for another 1/2 hour to 45 minutes (until the vegetables are tender). Season to taste with salt & pepper.

NOTES:
The root vegetables can be diced ahead of time and set aside in a bowl if covered by cold water. Drain before adding to the stew.